Bernard Durkan (Kildare North, Fine Gael)
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580. To ask the Minister for Agriculture, Food and the Marine the extent to which he sees further scope for development and employment in the artisan food sector; and if he will make a statement on the matter. [14905/16]

Michael Creed (Cork North West, Fine Gael)
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The artisan and speciality food sector in Ireland was valued at c €632 million in 2014 including €462 million in this jurisdiction, with over 350 producers employing more than 3,000 people. Evidence suggests that the sector can have a significant impact on local economies as businesses are typically owner managed and may be closely linked to local farms. The FoodWise 2025 strategy recognises the value of this sector and its potential for development and employment. It recommends actions to help the artisan sector to realise its potential, including festival markets, a pipeline for new entrants to the Artisan Food Market at Bloom, promoting meet the buyer opportunities, delivery of small business specific consumer and market insights and programmes to assist producers to extend their business reach. Bloom 2016 is taking place over a 5 day period from Thursday 2nd to Monday 6th June. The Food Markets are an established feature. With over 100 artisan and fresh food producers involved, it is a true showcase for the finest local foods Ireland has to offer. The market stalls are run by the producers, which provides a unique opportunity for visitors to learn first-hand about the products on offer and how best to prepare them.

A number of artisan businesses have to date participated in successful programmes such as Food Academy (developed by Bord Bia, Local Enterprise Offices and Musgraves/Supervalu) and Food Works (developed by Bord Bia, Teagasc and Enterprise Ireland) which have generated new business.

Within the artisan sector, the farmhouse cheese sector includes over 50 cheese-makers producing more than 150 types of cheese valued at over €12 million per annum at farm gate level. My Department is supporting a three year programme managed by Bord Bia under the EU Promotion Scheme to promote and increase awareness of farmhouse cheese. It is projected that with the overall increase in milk production following the abolition of milk quotas, farmhouse and specialty cheese output could increase to just over 4,500 tonnes per annum worth around €33m without requiring significant additional capital expenditure.

My Department is also supporting the UCC Diploma in Speciality Food Production, a food science and food business course for food producers, potential start-ups and those interested in developing businesses and/or promoting the artisan sector. More than 180 students have graduated to date, many of whom are successfully running small businesses in the artisan and speciality food sector in Ireland. My Department will be continuing to provide bursaries for the Diploma students over the next 4 years.

Growth prospects for the sector are positive overall, driven by increased consumer interest in the provenance of food, environmental concerns, health and a desire to support the local economy.